Stories from the Bay and beyond

On Friday 19 May we're inviting you to an authentic asado (a traditional Argentine BBQ). Share an evening of live music and fireworks with the polo players.

With Aspall Cyder joining us for polo, we've worked with them to create shrubs using their cyder apple vinegar. Find out what a shrub is, and how to make our blueberry and lavender shrub cocktail.

Chef loves a good succotash - a North American Indian dish consisting of beans and kernels. Here's his take on the recipe, featuring scallops and monkfish.

Succotsash comes from a North American Indian word for ‘broken kernels’. There is no set recipe and you can add what you like to create this tasty broth. Here's our recipe for monkfish succotash.

As demonstrated by our executive chef at the Fifteen Cornwall Spring Fayre at Watergate Bay. Inspired to cook it at home? Here's our special recipe.

Build on sugar and lemon. Give our malted lemon pancakes with lemon curd and blueberries a go. Read on for the full recipe.

Over the winter period the cocktail menu in The Living Space flushes with colour. Find out how this year’s festive flavours come together, thanks to our imaginative inhouse mixologists.

Zacry’s truffled maccheroni is a real stand out dish, even though it is served as a side. We'll have four as a main please - and this recipe too.

Watergate Bay Hotel has seen quite a bit of change in the last 10 years. From the bedrooms, to The Beach Hut, Swim Club to The Extreme Academy, slowly but surely the new look has come together. Zacry's was the final piece in the Watergate Bay Hotel jigsaw.

Our team fly to France for a behind-the-scenes tour of Champagne Jacquart, our new exclusive Champagne house at Watergate Bay Hotel.